Blender Maple Sweet Potato Pie

Get ready for the most velvety, luxurious sweet potato pie you’ve ever tasted! This isn’t your average recipe – the secret is roasting the sweet potatoes to bring out their natural caramel notes before blending them with warm maple syrup and cozy spices.

What makes this pie truly special is how the blender transforms those roasted sweet potatoes into the silkiest, most cloud-like filling imaginable. Paired with a buttery, flaky homemade crust and that subtle maple sweetness, every bite is pure autumn comfort.

Ingredients

For the Crust:

• 1½ cups organic all-purpose flour
• 2 Tbsp organic cane sugar
• ½ tsp ground cinnamon
• ½ tsp sea salt
• ½ cup VERY COLD unsalted butter, cubed
• ⅓ cup VERY COLD unsweetened almond milk
• 1 tsp apple cider vinegar

For the Filling:

• 2 lbs organic sweet potatoes
• 2-3 Tbsp extra virgin olive oil
• 6 Tbsp unsalted butter, melted
• ½ cup organic brown sugar
• 1 Tbsp organic cornstarch
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ⅛ tsp ground allspice
• ¼ tsp ground ginger
• ¼ tsp sea salt
• 2 large eggs, room temperature
• ½ cup organic heavy cream
• ¼ cup pure maple syrup
• 2 tsp vanilla extract

For the Egg Wash:

• 1 large egg
• 1 Tbsp milk

Steps

1. Start with the crust: In a measuring cup, combine ⅓ cup cold almond milk with 1 tsp apple cider vinegar. Let stand 5-10 minutes until slightly thickened. This homemade “buttermilk” ensures a tender crust.
2. While waiting, whisk together 1½ cups flour, ½ tsp salt, ½ tsp cinnamon, and 2 Tbsp sugar in a large bowl. The cinnamon adds subtle warmth to the crust.
3. Cut in the COLD butter using a pastry blender until mixture resembles coarse peas – this creates those flaky layers! Work quickly to keep butter cold.
4. Slowly drizzle in the cold buttermilk mixture, gently working with one hand until just combined. The dough should hold together when squeezed but not be wet. Add extra milk 1 Tbsp at a time if needed.
5. Form into a disc, wrap in plastic, and chill at least 1 hour or overnight. This rest time allows the gluten to relax for maximum tenderness.
6. Meanwhile, roast the sweet potatoes: Preheat oven to 400°F (204°C). Cut potatoes into 1-inch cubes for even cooking. Toss with olive oil on a parchment-lined baking sheet.
7. Roast on bottom rack 20-25 minutes until fork-tender and lightly charred. The caramelization adds incredible depth of flavor. Cool completely.
8. Blend filling ingredients until silky smooth, about 2-3 minutes. Stop to scrape down sides as needed.
9. Roll chilled dough to ½-inch thickness on floured surface. Transfer to UNGREASED 9-inch pie dish. Trim and crimp edges.
10. Dock bottom with fork, line with parchment and weights. Pre-bake at 375°F (190°C) for 10-15 minutes until just set.
11. Pour in filling and brush exposed crust with egg wash. Bake 60-65 minutes until center is slightly jiggly (internal temp should reach 175°F).
12. Cool completely (2 hours) then refrigerate minimum 4 hours. The filling needs time to fully set.

Smart Swaps

• Replace heavy cream with coconut cream (same amount) for dairy-free version
• Use coconut sugar instead of brown sugar for lower glycemic impact
• Sub gluten-free 1:1 flour for regular flour in crust

Make It Diabetes-Friendly

• Replace brown sugar with Swerve Brown (use ⅓ cup to maintain sweetness)
• Use unsweetened almond milk instead of heavy cream
• Reduce maple syrup to 2 Tbsp and add 2 Tbsp sugar-free maple syrup
  Total carbs reduced from 45g to 18g per slice

Pro Tips

• Freeze butter and grate it into flour for perfectly distributed cold bits
• Use an instant-read thermometer to check filling doneness
• Let ingredients come to room temp for smoothest filling texture